The Bulgarian Cookbook book contains 143 recipes, which will bring to your table some of the best and the tastiest dishes from the traditional Bulgarian kitchen as well as meals from other cuisines across the Balkan Peninsula (Greece, Macedonia, Serbia, Croatia and Turkey). You will enjoy preparing and tasting every one of the meals! Bulgarian cuisine is one of its kind. Gourmets all over the world have been attracted for ages by the culinary temptations that Bulgaria offers. The traditional Bulgarian cuisine is a mixture of classic Bulgarian meals with dishes from the Slavonic, Greek, Turkish and other European cuisines. Cooking traditions in Bulgaria are centuries old. They have been kept alive by passing the unique Bulgarian recipes from grandparents and parents to children and grandchildren. The very same recipes are now available to you on the pages of this book. Bon Appétit!

Bulgaria is a land of culture, and they treat their folklore treasures very seriously and it is evident in their food too. The traditional dishes that were famous from the beginning of Bulgaria hasn't been moderated to suit modern times. Of course, you will see chefs doing experiments, but the essence of their culture is still there. In this book, you will find a glimpse of Bulgarian Cuisine and hopefully fall in love with it. Their food is simple, complex, and definitely tasty! They do take food as an art at the same time they care for comfort too. Bulgarian cuisine contains a lot of bread and their special white cheese makes any dish delicious. Try these recipes and see for yourself!

Discovering the flavor of the Balkans will delight all who appreciate authentic cuisine. The traditional recipes of Romania, Bulgaria, and Yugoslavia use ingredients that are readily available, and Balkan cooking relies on good vegetables, fish, chicken, lamb, and orchard fruits for tantalizing combinations that are aromatic, subtly spicy, and sure to please.

An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.

Simple meals inspired by Israeli street food, by the authors of the best-selling James Beard Book of the Year, Zahav.

Earthly Delights brings together a number of substantial and original scholarly studies by international scholars currently working on the history of food in the Ottoman Empire and East-Central Europe. It offers new empirical research, as well as surveys of the state of scholarship in this discipline, with special emphasis on influences, continuities and discontinuities in the culinary cultures of the Ottoman Porte, the Balkans and East-Central Europe between the 17th and 19th centuries. Some contributions address economic aspects of food provision, the development and trans-national circulation of individual dishes, and the role of merchants, diplomats and travellers in the transmission of culinary trends. Others examine the role of food in the construction of national and regional identities in contact zones where local traditions merged or clashed with imperial (Ottoman, Habsburg) and West-European influences.